PROFESSIONAL WORLD ACADEMY (MISAMIS)

Antonio Luna Street M abulay Subdivision, Cagayan de Oro City

PROGRESS CHART
COOKERY NC II
316 HOURS
BASIC

Occupational Health

and safety awareness

relevant work related

2.2 Describe work as

and responsibility in

4.1 Evaluate hazard

4.2 Control hazards

occupational health
professional growth
with organizational
personal objectives
workplace meeting

3 Practice Career
convey workplace

identify team role

2. Work in Team
Communication

1.3 Participate in

and development
1. Participate in

3.2 Set and meet

2.1 Describe and

Professionalism
a team member
1.1 Obtain and

and discussion

work priorities
Environment
1.2 Complete

3.3 Maintain

4.3 Maintain
3.1 Integrate
information

Procedures
4. Practice

and Safety
documents
Workplace

and risks

and risks
a team

goals
NAM E OF TRAINEE REM ARKS
1 Acero, Raymond B.
2 Amaneo, Mamerto B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
6 Bartolome, Raymond V.
7 Caballes, James Axl P.
8 Casipong, Roxanne G.
9 Casipong, Ricky G.
10 Canandao, Fahad D.
11 Cajeta, Victor A.
12 Cinco, Gina B.
13 Cudal, Mary Ann A.
14 Datukunug, Asnawi S.
15 Didato, Ryann H,
16 Empuerto, Gemma A.
17 Empuerto, Joshua R.
18 Faisal, Junada M.
19 Hetospher, Alex M.
20 Pagtalunan, Pedrito C.
21 Plantar, Vincent J.
22 Plantar, Irene J.
23 Macabugto, Neil P.
24 Macabugto, Vincent O.
25 Manaytay, Allan K.

Training Duration: 316 hours Date Started: JUNE 4, 2018

Trainer: GRETCHEN J. PLANTAR LEGEND:

C Passed the Institutional Competency Evaluation
√ Satisfy the requirements/ Finish Learning Outcomes
 P ROFESSIONAL WORLD ACADEMY (MISAMIS)
Antonio Luna Street M abulay Subdivision, Cagayan de Oro City

P ROGRESS CHART
COOKERY NC II
316 HOURS
COM M ON

5.2 Provide prompt and

to respond to customer
appropriately to faults,

promptly and correctly

4. Perform Workplace

complaints, evaluation
4.1 Practice workplace

and recommendations
in line with enterprise
verbal and non-verbal
personal presentation

communication skills
and Safety Practices

emergency situations

5. Provide Effective

5.4 Handle customer

safety, security and

5.3 Handle queries

Customer Service
5.1 Apply effective
4.3 Maintain safe
hygiene systems,

quality service to
processes and

problems and
4.2 Respond

procedures
standards
operation

customer
needs
NAM E OF TRAINEE REM ARKS
1 Acero, Raymond B.
2 Amaneo, Mamerto B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
6 Bartolome, Raymond V.
7 Caballes, James Axl P.
8 Casipong, Roxanne G.
9 Casipong, Ricky G.
10 Canandao, Fahad D.
11 Cajeta, Victor A.
12 Cinco, Gina B.
13 Cudal, Mary Ann A.
14 Datukunug, Asnawi S.
15 Didato, Ryann H,
16 Empuerto, Gemma A.
17 Empuerto, Joshua R.
18 Faisal, Junada M.
19 Hetospher, Alex M.
20 Pagtalunan, Pedrito C.
21 Plantar, Vincent J.
22 Plantar, Irene J.
23 Macabugto, Neil P.
24 Macabugto, Vincent O.
25 Manaytay, Allan K.

Training Duration: 316 hours Date Started: JUNE 4, 2018

Trainer: GRETCHEN J. PLANTAR LEGEND:

C Passed the Institutional Competency Evaluation
√ Satisfy the requirements
 PROFESSIONAL WORLD ACADEMY (MISAMIS)
Antonio Luna Street M abulay Subdivision, Cagayan de Oro City

PROGRESS CHART
COOKERY NC II
316 HOURS
CORE

1.1 Clean, sanitize and

5.2 Prepare a variety of

4. PREPARE SALADS

4.3 Present a variety of

5.3 Present a variety of

2.4 Store and reconstitute
stocks, sauces and soups
1.2 Clean and sanitize

required for menu items

3.2 Prepare a range of

3.3 Present a range of

MAINTAIN KITCHEN

5.4 Store sandwiches

salads and dressings

salads and dressings

4.4 Store salads and
3.1 Perform mise' en

4.1 Perform mise' en

5.1 Perform mise' en

1.3 Dispose of waste

4.2 Prepare a varieti

glazes and essences

3.4 store appetizers

STOCKS, SAUCES

2.1 Prepare stocks,

required for menu

required for menu

2.2 Prepare soups

AND DRESSING
2.3 Prepare sauces
store equipment
1. CLEAN AND

SANDWICHES
APPETIZERS
2. PREPARE

3. PREPARE

5. PREPARE
AND SOUPS

sandwiches

sandwiches
PREMISES

appetizers

appetizers

dressings
premises

items

items

place

place

place
NAM E OF TRAINEE REM ARKS
1 Acero, Raymond B.
2 Amaneo, Mamerto B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
6 Bartolome, Raymond V.
7 Caballes, James Axl P.
8 Casipong, Roxanne G.
9 Casipong, Ricky G.
10 Canandao, Fahad D.
11 Cajeta, Victor A.
12 Cinco, Gina B.
13 Cudal, Mary Ann A.
14 Datukunug, Asnawi S.
15 Didato, Ryann H,
16 Empuerto, Gemma A.
17 Empuerto, Joshua R.
18 Faisal, Junada M.
19 Hetospher, Alex M.
20 Pagtalunan, Pedrito C.
21 Plantar, Vincent J.
22 Plantar, Irene J.
23 Macabugto, Neil P.
24 Macabugto, Vincent O.
25 Manaytay, Allan K.

Training Duration: 316 hours Date Started: JUNE 4, 2018

Trainer: GRETCHEN J. PLANTAR LEGEND:

C Passed the Institutional Competency Evaluation
√ Satisfy the requirements/ Finish Learning Outcomes
 PROFESSIONAL WORLD ACADEMY (MISAMIS)
Antonio Luna Street M abulay Subdivision, Cagayan de Oro City

PROGRESS CHART
COOKERY NC II
316 HOURS
CORE

9. PREPARE STARCH

9.4 Store starch dishes

POULTRY AND GAME

10.4 Store poultry and

6.2 Cook meat cuts for

10.2 Cook poultry and

VEGETABLE DISHES

10.1 Perform mise' en

8.3 Present egg dishes
6.3 Present meat cuts

7.2 Prepare vegetable

8.2 Prepare and cook

7.3 Present vegetable
6. PREPARE MEAT

6.1 Perform mise' en

7.1 Perform mise' en

8.1 Perform mise' en

9.1 Perform mise' en

8.5 Store egg dishes

10.3 Plate/ present

8. PREPARE EGG
7.4 Store vegetable

9.2 Prepare starch

9.3 Present starch

poultry and game

10. PREPARE
6.4 Store meat
7. PREPARE

game dishes

game dishes
PRODUCTS
egg dishes
for service
DISHES

DISHES

DISHES
service

dishes

dishes

dishes

dishes

dishes

dishes
place

place

place

place

place
NAM E OF TRAINEE REM ARKS
1 Acero, Raymond B.
2 Amaneo, Mamerto B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
6 Bartolome, Raymond V.
7 Caballes, James Axl P.
8 Casipong, Roxanne G.
9 Casipong, Ricky G.
10 Canandao, Fahad D.
11 Cajeta, Victor A.
12 Cinco, Gina B.
13 Cudal, Mary Ann A.
14 Datukunug, Asnawi S.
15 Didato, Ryann H,
16 Empuerto, Gemma A.
17 Empuerto, Joshua R.
18 Faisal, Junada M.
19 Hetospher, Alex M.
20 Pagtalunan, Pedrito C.
21 Plantar, Vincent J.
22 Plantar, Irene J.
23 Macabugto, Neil P.
24 Macabugto, Vincent O.
25 Manaytay, Allan K.

Training Duration: 316 hours Date Started: JUNE 4, 2018

Trainer: GRETCHEN J. PLANTAR LEGEND:

C Passed the Institutional Competency Evaluation
√ Satisfy the requirements/ Finish Learning Outcomes
 PROFESSIONAL WORLD ACADEMY (MISAMIS)
Antonio Luna Street M abulay Subdivision, Cagayan de Oro City

PROGRESS CHART
COOKERY NC II
316 HOURS
CORE

13.1 Select packaging

11.1 Perform mise' en

12.1 Perform mise' en

12.2 Prepare desserts

11.2 Handle fish and
SEAFOOD DISHES

PREPARED FOOD
11.4 Plate/ present

12.3 Plate/ present

11.5 Store fish and

12.4 Store desserts

11.3 Cook fish and

13.2 Package food

and sweet sauces

INSTITUTIONAL
fish and seafood

ASSESSMENT
13. PACKAGE
11. PREPARE

12. PREPARE
DESSERTS

materials
shellfish

desserts
seafood

seafood
place

place
NAM E OF TRAINEE REM ARKS
1 Acero, Raymond B.
2 Amaneo, Mamerto B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
6 Bartolome, Raymond V.
7 Caballes, James Axl P.
8 Casipong, Roxanne G.
9 Casipong, Ricky G.
10 Canandao, Fahad D.
11 Cajeta, Victor A.
12 Cinco, Gina B.
13 Cudal, Mary Ann A.
14 Datukunug, Asnawi S.
15 Didato, Ryann H,
16 Empuerto, Gemma A.
17 Empuerto, Joshua R.
18 Faisal, Junada M.
19 Hetospher, Alex M.
20 Pagtalunan, Pedrito C.
21 Plantar, Vincent J.
22 Plantar, Irene J.
23 Macabugto, Neil P.
24 Macabugto, Vincent O.
25 Manaytay, Allan K.

Training Duration: 316 hours Date Started: JUNE 4, 2018

Trainer: GRETCHEN J. PLANTAR LEGEND:

C Passed the Institutional Competency Evaluation
√ Satisfy the requirements/ Finish Learning Outcomes
 12 Cinco, Gina B.
4 Baguio, Nhor A.

11 Cajeta, Victor A.

22 Plantar, Irene J.
15 Didato, Ryann H,
3 Amerol, Jamel D.

5 Barrero, Jayno J.

18 Faisal, Junada M.

23 Macabugto, Neil P.
21 Plantar, Vincent J.

25 Manaytay, Allan K.
9 Casipong, Ricky G.

19 Hetospher, Alex M.
1 Acero, Raymond B.

13 Cudal, Mary Ann A.

10 Canandao, Fahad D.
2 Amaneo, Mamerto B.

17 Empuerto, Joshua R.
16 Empuerto, Gemma A.
8 Casipong, Roxanne G.

14 Datukunug, Asnawi S.

20 Pagtalunan, Pedrito C.
7 Caballes, James Axl P.
NAM E OF TRAINEE

24 Macabugto, Vincent O.
6 Bartolome, Raymond V.

Training Duration: 316 hours

Trainer:
1. CLEAN, AND
MAINTAIN
KITCHEN
PREMISES
1.1 Chemicals and
clean potable water are
selected and used for
cleaning and/or
sanitizing kitchen

GRETCHEN J. PLANTAR
equipment utensils,
and working surfaces

1.2 Equipment and/or

utensils are cleaned
and/or sanitized safely
using clean/potable
water and according to
manufacturer’s
instructions
1.3 Clean equipment
and utensils are stored
or stacked safely in the
designated place

1.4 Cleaning
equipment and
supplies are used
safely in accordance
with manufacturer’s
instructions
1.5 Cleaning
equipment are
assembled and
disassembled safely
CORE
316 HOURS

1.6 Cleaning
COOKERY NC II

equipment are stored

safely in the
ACHIEVEMENT CHART

LEGEND:
designated position
and area

Date Started:
1.7 Cleaning

√
schedules are followed

C
based on enterprise
PROFESSIONAL WORLD ACADEMY (MISAMIS)

procedures
1.8 Chemicals and
Antonio Luna Street M abulay Subdivision, Cagayan de Oro City

equipment for
JUNE 4, 2018
cleaning and/or
sanitizing are used
safely
1.9 Walls, floors,
shelves and working
surfaces are cleaned
and/or sanitized
without causing
damage to health or
property

1.10 First aid

procedures are
followed if an accident
happens
Passed the Institutional Competency Evaluation

1.11 Wastes are sorted

and disposed
Satisfy the requirements/ Finish Learning Outcomes

according to sanitary
regulations, enterprise
practices and standard
procedures
1.12 Cleaning
chemicals are disposed
safely according to
standard procedures
REM ARKS
 12 Cinco, Gina B.
4 Baguio, Nhor A.

11 Cajeta, Victor A.

22 Plantar, Irene J.
15 Didato, Ryann H,
3 Amerol, Jamel D.

5 Barrero, Jayno J.

18 Faisal, Junada M.

23 Macabugto, Neil P.
21 Plantar, Vincent J.

25 Manaytay, Allan K.
9 Casipong, Ricky G.

19 Hetospher, Alex M.
1 Acero, Raymond B.

13 Cudal, Mary Ann A.

10 Canandao, Fahad D.
2 Amaneo, Mamerto B.

17 Empuerto, Joshua R.
16 Empuerto, Gemma A.
8 Casipong, Roxanne G.

14 Datukunug, Asnawi S.

20 Pagtalunan, Pedrito C.
7 Caballes, James Axl P.
NAME OF TRAINEE

24 Macabugto, Vincent O.
6 Bartolome, Raymond V.

Trainer:
Training Duration: 316 hours
2. PREPARE
STOCKS, SAUCES
AND SOUPS
2.1 Ingredients and
flavoring agents are
used according to
standard recipes

GRETCHEN J. PLANTAR
defined by the
enterprise

2.2 Variety of stocks,

glazes, flavorings,
seasonings are
produced according to
enterprise standards

2.3 Correct ingredients

are selected and
assembled to prepare
soups , including
stocks and prepared
garnishes
2.4 Variety of soups
are prepared according
to enterprise standards

2.5 Clarifying,
thickening agents and
convenience products
are used where
appropriate
2.6 Soups are
evaluated for flavor,
color, consistency and
temperature related
problems are identified
and addressed
2.7 Soups are
CORE

presented at the right

316 HOURS

flavor, color,
COOKERY NC II

consistency and
temperature, in clean
ACHIEVEMENT CHART

service ware without

drips and using
suitable garnishes and
accompaniments
2.8 Variety of hot and
PROFESSIONAL WORLD ACADEMY (MISAMIS)

cold sauces are

Antonio Luna Street Mabulay Subdivision, Cagayan de Oro City

prepared from

LEGEND:
classical and
contemporary recipes
Date Started: based on the required
menu items

2.9 Derivatives are

√
C
made from mother
sauces
JUNE 4, 2018

2.10 Variety of
thickening agents,
seasonings and
flavorings are used
appropriately
2.11 Sauces are
evaluated for flavor,
color and consistency
and related problems
are identified and
addressed
2.12 Stocks, sauces
and soups are stored
correctly at the right
temperature to
maintain optimum
freshness and quality
Passed the Institutional Competency Evaluation

2.13 Stocks, sauces

Satisfy the requirements/ Finish Learning Outcomes

and soups are re-

heated/reconstituted
to appropriate
standards of
consistency
REMARKS
 PROFESSIONAL WORLD ACADEMY (MISAMIS)
Antonio Luna Street M abulay Subdivision, Cagayan de Oro City

PROGRESS CHART
COOKERY NC II
316 HOURS
COM M ON

2.1 Practice personal grooming

of food, beverage and materials

handling, storage and disposal

complete data according to the

3.5 Maintain computer system

2.2 Practice safe and hygiene
relevant industry knowledge

3.1 Identify and explain the

resources of information on

3.3 Use appropriate devices

1.2 Access apply and share
1.1 Identify and access key

functions, general features

and procedures to transfer

software according tp task
appropriate hardware and

3.4 Produce accurate and

1. 3 Update continuously
1. Develop and Update

and capabilities of both

hardware and software
2. Observe Workplace

3. Perform Computer
Industry Knowledge

industry information

Hygiene Procedures

3.2 Prepare and use

requirements

requirements
the industry

and hygiene

undertaken
Operations

files/ data
NAM E OF TRAINEE REM ARKS
1 Acero, Raymond B.
2 Amaneo, Mamerto B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
6 Bartolome, Raymond V.
7 Caballes, James Axl P.
8 Casipong, Roxanne G.
9 Casipong, Ricky G.
10 Canandao, Fahad D.
11 Cajeta, Victor A.
12 Cinco, Gina B.
13 Cudal, Mary Ann A.
14 Datukunug, Asnawi S.
15 Didato, Ryann H,
16 Empuerto, Gemma A.
17 Empuerto, Joshua R.
18 Faisal, Junada M.
19 Hetospher, Alex M.
20 Pagtalunan, Pedrito C.
21 Plantar, Vincent J.
22 Plantar, Irene J.
23 Macabugto, Neil P.
24 Macabugto, Vincent O.
25 Manaytay, Allan K.

Training Duration: 316 hours Date Started: JUNE 4, 2018

Trainer: GRETCHEN J. PLANTAR LEGEND:

C Passed the Institutional Competency Evaluation
√ Satisfy the requirements/ Finish Learning Outcomes
 12 Cinco, Gina B.
4 Baguio, Nhor A.

11 Cajeta, Victor A.

22 Plantar, Irene J.
15 Didato, Ryann H,
3 Amerol, Jamel D.

5 Barrero, Jayno J.

18 Faisal, Junada M.

23 Macabugto, Neil P.
21 Plantar, Vincent J.

25 Manaytay, Allan K.
9 Casipong, Ricky G.

19 Hetospher, Alex M.
1 Acero, Raymond B.

13 Cudal, Mary Ann A.

10 Canandao, Fahad D.
2 Amaneo, Mamerto B.

17 Empuerto, Joshua R.
16 Empuerto, Gemma A.
8 Casipong, Roxanne G.

14 Datukunug, Asnawi S.

20 Pagtalunan, Pedrito C.
7 Caballes, James Axl P.
NAME OF TRAINEE

24 Macabugto, Vincent O.
6 Bartolome, Raymond V.

Training Duration: 316 hours

3. PREPARE
APPETIZERS
3.1 Tools, utensils and
equipment are
cleaned, sanitized and
prepared based on the

Trainer: GRETCHEN J. PLANTAR

required tasks

3.2 Ingredients are

identified correctly,
according to standard
recipes, or enterprise
requirements
3.3 Ingredients are
assembled according to
correct sequence,
quality and
specifications required
3.4 Ingredients are
prepared based on the
required form and time
frame

3.5 Frozen ingredients

are thawed following
enterprise procedures

3.6 Where necessary,

raw ingredients are
washed with clean
potable water
3.7 Correct equipment
are selected and used
in the production of
appetizers

3.8 Appetizers are

produced in
accordance with
enterprise standards

3.9 Glazes are

correctly selected and
prepared, where
required

3.10 Quality trimmings

and other leftovers are
utilized where and
CORE

when appropriate
316 HOURS
COOKERY NC II

3.11 Appetizers are

prepared, using
ACHIEVEMENT CHART

sanitary practices

3.12 Appetizers are

tasted and seasoned in
accordance with the
required taste of the
PROFESSIONAL WORLD ACADEMY (MISAMIS)

dishes
Antonio Luna Street Mabulay Subdivision, Cagayan de Oro City

3.13 Workplace safety

and hygienic
procedures are
followed according to
enterprise and legal
requirements

3.14 Variety of cheese

are presented and
stored according to
enterprise standard
3.15 Appetizers are
presented attractively
according to enterprise
LEGEND:

standards
Date Started:

3.16 Appetizers are

√
C

presented using
sanitary practices
3.17 Suitable plate
are selected according
to enterprise standards
JUNE 4, 2018

3.18 Factors in
plating dishes are
observed in presenting
appetizers
3.19 Quality trimmings
and other leftovers are
utilized where and
when appropriate

3.20 Appetizers are

kept in appropriate
conditions based on
enterprise procedures
Passed the Institutional Competency Evaluation

3.21 Required food

storage containers are
Satisfy the requirements/ Finish Learning Outcomes

used and stored in

proper temperatures to
maintain freshness,
quality and taste
REMARKS
 12 Cinco, Gina B.
4 Baguio, Nhor A.

11 Cajeta, Victor A.

22 Plantar, Irene J.
15 Didato, Ryann H,
3 Amerol, Jamel D.

5 Barrero, Jayno J.

18 Faisal, Junada M.

23 Macabugto, Neil P.
21 Plantar, Vincent J.

25 Manaytay, Allan K.
9 Casipong, Ricky G.

19 Hetospher, Alex M.
1 Acero, Raymond B.

13 Cudal, Mary Ann A.

10 Canandao, Fahad D.
2 Amaneo, Mamerto B.

17 Empuerto, Joshua R.
16 Empuerto, Gemma A.
8 Casipong, Roxanne G.

14 Datukunug, Asnawi S.

20 Pagtalunan, Pedrito C.
7 Caballes, James Axl P.
NAME OF TRAINEE

24 Macabugto, Vincent O.
6 Bartolome, Raymond V.

Trainer:
Training Duration: 316 hours
4.PREPARE
SALADS AND
DRESSIMGS

4.1 Tools, utensils and

equipment are
cleaned, sanitized and
prepared based on the

GRETCHEN J. PLANTAR
required tasks
4.2 Ingredients are
identified correctly,
according to standard
recipes, recipe cards or
enterprise
requirements
4.3 Ingredients are
assembled according to
correct quantity, type
and quality required

4.4 Ingredients are

prepared based on the
required form and time
frame

4.5 Frozen ingredients

are thawed following
enterprise procedures

4.6 Where necessary,

raw ingredients are
washed with clean
potable water
4.7 Variety of salads
are prepared using
fresh (seasonal)
ingredients according
to acceptable
enterprise standards to
maximize eating
qualities,
characteristics and
CORE

taste
316 HOURS

4.8 Dressings are

COOKERY NC II

prepared suitable to
either incorporate into,
ACHIEVEMENT CHART

or accompany salads

4.9 Prepared salads ad

dressings are tasted
and seasoned in
accordance with the
PROFESSIONAL WORLD ACADEMY (MISAMIS)

required taste
Antonio Luna Street Mabulay Subdivision, Cagayan de Oro City

4.10 Workplace safety

and hygienic
procedures are

LEGEND:
followed according to
enterprise and legal
Date Started:
requirements

4.11 Suitable plate are

√ selected according to
C

enterprise standards

4.12 Salads are

JUNE 4, 2018

presented attractively
according to enterprise
standards
4.13 Salads and
dressing are
accompanied based on
clients requirements
4.14 Salads and
dressings are
presented hygienically,
logically and
sequentially within the
required timeframe
4.15 Salads are kept in
appropriate conditions
Passed the Institutional Competency Evaluation

based on enterprise
procedures
Satisfy the requirements/ Finish Learning Outcomes

4.16 Required
containers are used
and stored in proper
temperature to
maintain freshness,
quality and taste
REMARKS
 12 Cinco, Gina B.
4 Baguio, Nhor A.

11 Cajeta, Victor A.

22 Plantar, Irene J.
15 Didato, Ryann H,
3 Amerol, Jamel D.

5 Barrero, Jayno J.

18 Faisal, Junada M.

23 Macabugto, Neil P.
21 Plantar, Vincent J.

25 Manaytay, Allan K.
9 Casipong, Ricky G.

19 Hetospher, Alex M.
1 Acero, Raymond B.

13 Cudal, Mary Ann A.

Trainer:
10 Canandao, Fahad D.
2 Amaneo, Mamerto B.

17 Empuerto, Joshua R.
NAME OF TRAINEE

16 Empuerto, Gemma A.
8 Casipong, Roxanne G.

14 Datukunug, Asnawi S.

20 Pagtalunan, Pedrito C.
7 Caballes, James Axl P.

24 Macabugto, Vincent O.
6 Bartolome, Raymond V.

Training Duration: 316 hours

5. PREPARE
SANDWICHES
5.1 Tools, utensils and
equipment are
cleaned, sanitized and
prepared based on the
required tasks

GRETCHEN J. PLANTAR
5.2 Ingredients are
identified correctly,
according to standard
recipes, recipe cards or
enterprise
requirements
5.3 Ingredients are
assembled according to
correct quantity, type
and quality required
5.4 Ingredients are
assembled according to
correct quantity, type
and quality required
5.5 Frozen ingredients
are thawed following
enterprise procedures
5.6 Where necessary,
raw ingredients are
washed with clean
potable water
5.7 Variety of
sandwiches are
prepared based on
appropriate techniques
5.8 Suitable bases are
selected from a range
of bread types
5.9 Sandwiches are
produced using correct
ingredients to an
acceptable enterprise
standard
5.10 Appropriate
equipment are selected
and used for toasting
CORE

and heating according

316 HOURS

to enterprise
COOKERY NC II

procedures and
manufacturer’s
ACHIEVEMENT CHART

5.11 Sandwiches are

prepared logically and
sequentially within the
required time frame
and/or according to
customer’s request
PROFESSIONAL WORLD ACADEMY (MISAMIS)

5.12 Workplace safety

Antonio Luna Street Mabulay Subdivision, Cagayan de Oro City

and hygienic
procedures are
followed according to
enterprise and legal
requirements
5.12 Sandwiches are
produced using correct
ingredients to an
acceptable enterprise
standard
5.13 Sandwiches are
presented hygienically,
logically and
LEGEND:

sequentially within the

required timeframe
Date Started:

5.14 Sandwiches are

presented attractively
√
C

using suitable
garnishes, condiments
and service wares
5.15 Factors in plating
JUNE 4, 2018

are observed in
presenting sandwiches
5.16 Quality trimmings
and other leftovers are
utilized where and
when appropriate
5.17 Sandwiches are
stored hygienically at
the proper
temperature
considering the factors
specified by the
5.18 Sandwiches are
kept in appropriate
conditions to maintain
freshness and quality
Passed the Institutional Competency Evaluation
Satisfy the requirements/ Finish Learning Outcomes
REMARKS
 12 Cinco, Gina B.
4 Baguio, Nhor A.

11 Cajeta, Victor A.

22 Plantar, Irene J.
15 Didato, Ryann H,
3 Amerol, Jamel D.

5 Barrero, Jayno J.

18 Faisal, Junada M.

23 Macabugto, Neil P.
21 Plantar, Vincent J.

25 Manaytay, Allan K.
9 Casipong, Ricky G.

19 Hetospher, Alex M.
1 Acero, Raymond B.

13 Cudal, Mary Ann A.

10 Canandao, Fahad D.
2 Amaneo, Mamerto B.

17 Empuerto, Joshua R.
16 Empuerto, Gemma A.
8 Casipong, Roxanne G.

14 Datukunug, Asnawi S.

20 Pagtalunan, Pedrito C.
7 Caballes, James Axl P.
NAME OF TRAINEE

24 Macabugto, Vincent O.
6 Bartolome, Raymond V.

Training Duration: 316 hours

6. PREPARE
MEAT DISHES
6.1 Tools, utensils
and equipment are
cleaned, sanitized and
prepared based on the
required tasks

Trainer: GRETCHEN J. PLANTAR

6.2 Ingredients are
identified correctly,
according to standard
recipes, recipe cards or
enterprise
requirements

6.3 Ingredients are

assembled according to
correct quantity, type
and quality required
6.4 Ingredients are
prepared based on the
required form and time
frame

6.5 Frozen ingredients

are thawed following
enterprise procedures

6.6 Where necessary,

raw ingredients are
washed with clean
potable water
6.7 Appropriate
cooking methods are
identified and used for
cooking
6.8 A variety of
portioned meat cuts
are cooked in
accordance to standard
recipe specifications

6.9 A variety of offal

dishes are cooked
according to standard
recipes

6.10 Meats are carved

using the appropriate
tools and techniques
6.11 Ingredients are
adjusted to meet
CORE

special requests of
316 HOURS

customers
COOKERY NC II

6.12 Cooked dishes

ACHIEVEMENT CHART

are tasted and

seasoned in
accordance with the
required taste of the

6.13 Workplace safety

PROFESSIONAL WORLD ACADEMY (MISAMIS)

and hygienic
Antonio Luna Street Mabulay Subdivision, Cagayan de Oro City

procedures are
followed according to
enterprise and legal
requirements
6.14 Meat dishes are
presented attractively
according to classical,
cultural and enterprise
standards

6.15 Meat dishes are

presented hygienically,
LEGEND:

logically and
Date Started:

sequentially within
the required timeframe
6.16 Suitable plate are
√
C

selected according to
enterprise standards

6.17 Factors in plating

JUNE 4, 2018

dishes are observed in

presenting meat
dishes

6.18 Quality trimmings

and other leftovers are
utilized where and
when appropriate

6.19 Fresh and cryovac-

packed meat are stored
correctly according to
health regulations
6.20 Required
containers are used
and stored in proper
Passed the Institutional Competency Evaluation

temperature to
maintain freshness,
Satisfy the requirements/ Finish Learning Outcomes

quality and taste

6.21 Meat is stored in
accordance with FIFO
operating procedures
and storage of meat
requirements
REMARKS
 12 Cinco, Gina B.
4 Baguio, Nhor A.

11 Cajeta, Victor A.

22 Plantar, Irene J.
15 Didato, Ryann H,
3 Amerol, Jamel D.

5 Barrero, Jayno J.

18 Faisal, Junada M.

23 Macabugto, Neil P.
21 Plantar, Vincent J.

25 Manaytay, Allan K.
9 Casipong, Ricky G.

19 Hetospher, Alex M.
1 Acero, Raymond B.

13 Cudal, Mary Ann A.

10 Canandao, Fahad D.
2 Amaneo, Mamerto B.

17 Empuerto, Joshua R.
16 Empuerto, Gemma A.
8 Casipong, Roxanne G.

14 Datukunug, Asnawi S.

20 Pagtalunan, Pedrito C.
7 Caballes, James Axl P.
NAME OF TRAINEE

24 Macabugto, Vincent O.
6 Bartolome, Raymond V.

Training Duration: 316 hours

7. PREPARE
VEGETABLES
DISHES
7.1 Tools, utensils and
equipment are
cleaned, sanitized and
prepared based on the

Trainer: GRETCHEN J. PLANTAR

required tasks

7.2 Ingredients are

identified correctly,
according to standard
recipes, recipe cards or
enterprise
requirements

7.3 Ingredients are

assembled according to
correct quantity, type
and quality required
7. 4 Ingredients are
prepared based on the
required form and time
frame

7.5 Frozen ingredients

are thawed following
enterprise procedures

7.6 Where necessary,

raw ingredients are
washed with clean
potable water
7.7 Vegetables are
selected according to,
quality

7.8 Vegetables
accompaniments are
selected to
complement and
enhance menu items

7.9 Variety of
vegetables dishes are
prepared following
appropriate Cooking
methods to preserve
optimum quality and
nutrition
7.10 Suitable sauces
and accompaniments
CORE

are selected and served

316 HOURS

with vegetables
COOKERY NC II

7.11 Cooked dishes

are tasted and
ACHIEVEMENT CHART

seasoned in
accordance with the
required taste of the
dishes
PROFESSIONAL WORLD ACADEMY (MISAMIS)

7.12 Workplace safety

and hygienic
Antonio Luna Street Mabulay Subdivision, Cagayan de Oro City

procedures are
followed according to
enterprise and legal
requirements

7.13 Vegetables are

uniformly cut and
LEGEND: attractively presented

7.14 Suitable plate are

Date Started:

√ selected according to
C
enterprise standards

7.15 Factors in plating

dishes are observed in
presenting poultry and
game dishes
JUNE 4, 2018

7.16 Vegetables dishes

are presented
hygienically, logically
and sequentially
within the required
timeframe

7.17 Quality trimmings

and other leftovers are
utilized where and
when appropriate
7.18 Vegetables are
stored at the correct
Passed the Institutional Competency Evaluation

temperature
Satisfy the requirements/ Finish Learning Outcomes

7.19 Optimum
freshness and quality
is maintained in
accordance with
enterprise storing
techniques and
procedure

7.20 Vegetable is
stored in accordance
with FIFO operating
procedures and
storage of vegetable
requirements
REMARKS
 12 Cinco, Gina B.
4 Baguio, Nhor A.

11 Cajeta, Victor A.

22 Plantar, Irene J.
15 Didato, Ryann H,
3 Amerol, Jamel D.

5 Barrero, Jayno J.

18 Faisal, Junada M.

23 Macabugto, Neil P.
21 Plantar, Vincent J.

25 Manaytay, Allan K.
9 Casipong, Ricky G.

19 Hetospher, Alex M.
1 Acero, Raymond B.

13 Cudal, Mary Ann A.

10 Canandao, Fahad D.
2 Amaneo, Mamerto B.

17 Empuerto, Joshua R.
NAME OF TRAINEE

16 Empuerto, Gemma A.
8 Casipong, Roxanne G.

20 Pagtalunan, Pedrito C.
14 Datukunug, Asnawi S.
7 Caballes, James Axl P.

24 Macabugto, Vincent O.
6 Bartolome, Raymond V.

Training Duration: 316 hours

8. PREPARE EGG
DISHES
8.1 Tools, utensils
and equipment are
cleaned, sanitized and
prepared based on the
required tasks

Trainer: GRETCHEN J. PLANTAR

8.2 Ingredients are
identified correctly,
according to standard
recipes, recipe cards
or enterprise
requirements
8.3 Ingredients are
assembled according
to correct quantity,
type and quality
required
8.4 Ingredients are
prepared based on the
required form and
time frame
8.5 Frozen
ingredients are
thawed following
enterprise procedures.
8.6 Where necessary,
raw ingredients are
washed with clean
potable water
8. 7 Variety of egg
dishes are prepared
according to standard
recipes using a range
of cooking methods

8.8 Eggs are cooked

based on clients
requirements

8.9 Sauces and

accompaniments
specific to egg
preparations are
selected and prepared
CORE

8.10 Cooked dishes

316 HOURS

are tasted and

COOKERY NC II

seasoned in
accordance with the
ACHIEVEMENT CHART

required taste of the

dishes

8.11 Workplace safety

and hygienic
procedures are
PROFESSIONAL WORLD ACADEMY (MISAMIS)

followed according to
Antonio Luna Street Mabulay Subdivision, Cagayan de Oro City

enterprise and legal

requirements
8.12 Suitable plates
are selected according
to enterprise
standards
8.13 Eggs are
presented hygienically
and attractively using
LEGEND:

suitable garnishes and

side dishes
Date Started:

sequentially within
the required
timeframe
8.14 Factors in plating
√
C

dishes are observed in

presenting egg dishes
JUNE 4, 2018

8.15 Fresh and

processed eggs are
stored at the correct
temperature
8.16 Optimum
freshness and quality
are maintained in
accordance with
enterprise storing
techniques and
procedures
8.17 Quality
trimmings and other
leftovers are utilized
where and when
appropriate
8.18 Egg is stored in
Passed the Institutional Competency Evaluation

accordance with FIFO

operating procedures
Satisfy the requirements/ Finish Learning Outcomes

and storage of egg

requirements
REMARKS
 12 Cinco, Gina B.
4 Baguio, Nhor A.

11 Cajeta, Victor A.

22 Plantar, Irene J.
15 Didato, Ryann H,
3 Amerol, Jamel D.

5 Barrero, Jayno J.

18 Faisal, Junada M.

23 Macabugto, Neil P.
21 Plantar, Vincent J.

Trainer:
25 Manaytay, Allan K.
9 Casipong, Ricky G.

19 Hetospher, Alex M.
1 Acero, Raymond B.

13 Cudal, Mary Ann A.

10 Canandao, Fahad D.
NAME OF TRAINEE

2 Amaneo, Mamerto B.

17 Empuerto, Joshua R.
16 Empuerto, Gemma A.
8 Casipong, Roxanne G.

14 Datukunug, Asnawi S.

20 Pagtalunan, Pedrito C.
7 Caballes, James Axl P.

24 Macabugto, Vincent O.
6 Bartolome, Raymond V.

Training Duration: 316 hours

9. PREPARE
STARCH DISHES
9.1 Tools, utensils and
equipment are
cleaned, sanitized and
prepared based on the
required tasks

GRETCHEN J. PLANTAR
9.2 Ingredients are
identified correctly,
according to standard
recipes, recipe cards or
enterprise
requirements
9.3 Ingredients are
assembled according to
correct quantity, type
and quality required
94 Ingredients are
prepared based on the
required form and time
frame
9.5 Frozen ingredients
are thawed following
enterprise procedures.
9.6 Where necessary,
raw ingredients are
washed with clean
potable water.
9.7 Variety of starch
products are selected
and prepared
according to enterprise
recipes
9.8 Optimum quality is
ensured using
appropriate cooking
methods
9.9 Sauces and
accompaniments
appropriate to starch
products are selected
CORE

9.10 Cooked dishes

316 HOURS

are tasted and

COOKERY NC II

seasoned in
accordance with the
ACHIEVEMENT CHART

required taste of the

dishes
9.11 Workplace safety
and hygienic
procedures are
PROFESSIONAL WORLD ACADEMY (MISAMIS)

LEGEND:
followed according to
enterprise and
Antonio Luna Street Mabulay Subdivision, Cagayan de Oro City

Date Started:
legislated
9.12 Suitable plate

√
C
are selected according
to enterprise standards
9.13 Starch dishes are
presented hygienically
JUNE 4, 2018

and attractively using

suitable garnishes and
side dishes
9.14 Factors in plating
dishes are observed in
presenting starch
dishes
9.15 Starch are stored
at the correct
temperature
9.16 Optimum
freshness and quality
is maintained in
accordance with
enterprise storing
Passed the Institutional Competency Evaluation

techniques and
procedures
Satisfy the requirements/ Finish Learning Outcomes

9.17 Quality trimmings

and other leftovers are
utilized where and
when appropriate
9.18 Starch is stored
in accordance with
FIFO operating
procedures and
storage of starch
requirements
REMARKS
 12 Cinco, Gina B.
4 Baguio, Nhor A.

11 Cajeta, Victor A.

22 Plantar, Irene J.
15 Didato, Ryann H,
3 Amerol, Jamel D.

5 Barrero, Jayno J.

18 Faisal, Junada M.

23 Macabugto, Neil P.
21 Plantar, Vincent J.

25 Manaytay, Allan K.
9 Casipong, Ricky G.

19 Hetospher, Alex M.
1 Acero, Raymond B.

13 Cudal, Mary Ann A.

10 Canandao, Fahad D.
2 Amaneo, Mamerto B.

17 Empuerto, Joshua R.
16 Empuerto, Gemma A.
8 Casipong, Roxanne G.
NAME OF TRAINEE

Trainer:
14 Datukunug, Asnawi S.

20 Pagtalunan, Pedrito C.
7 Caballes, James Axl P.

24 Macabugto, Vincent O.
6 Bartolome, Raymond V.

Training Duration: 316 hours

10. PREPARE
POULTRY AND
GAME DISHES
10.1 Tools, utensils
and equipment are
cleaned, sanitized and
prepared based on the

GRETCHEN J. PLANTAR
required tasks
10.2 Ingredients are
identified according to
standard recipes,
recipe card or
enterprise
requirements
10.3 Ingredients are
assembled according to
quantity, type, and
quality required
10.4 Ingredients are
prepared based on the
required form and time
frame
10.5 Poultry and game
are prepared based on
its enterprise poultry
and game preparation
techniques

10.6 Frozen poultry

and game are thawed
in accordance with
enterprise thawing
procedures
10.7 Frozen
ingredients are thawed
following enterprise
procedures.
10.8 Where necessary,
raw ingredients are
washed with clean
potable water
10.9 Poultry and game
are handled efficiently
CORE

and hygienically to
316 HOURS

minimize risk of food

COOKERY NC II

spoilage and cross-

contamination
ACHIEVEMENT CHART

10.10 Poultry and

game dishes are
cooked according to
enterprise standard
recipes and
appropriate Cooking
PROFESSIONAL WORLD ACADEMY (MISAMIS)

methods
Antonio Luna Street Mabulay Subdivision, Cagayan de Oro City

10.11 Cooked dishes

are tasted and
seasoned in

LEGEND:
accordance with the
required taste of the
Date Started:

dishes
10.12 Service wares
are selected in
√
C
accordance with type
of poultry and game
dishes
JUNE 4, 2018

10.13 Poultry and

game is
plated/presented
using suitable sauces,
garnishes and
accompaniments
10.14 Poultry dishes
are presented
hygienically, logically
and sequentially
within the required
10.15 Factors in
plating dishes are
observed in presenting
poultry and game
dishes
10.16 Poultry and
Passed the Institutional Competency Evaluation

game are stored

ensuring storage
Satisfy the requirements/ Finish Learning Outcomes

conditions and optimal

temperature are
maintained
10.17 Quality
trimmings and other
leftovers are utilized
where and when
appropriate
REMARKS
 12 Cinco, Gina B.
4 Baguio, Nhor A.

11 Cajeta, Victor A.

22 Plantar, Irene J.
15 Didato, Ryann H,
3 Amerol, Jamel D.

5 Barrero, Jayno J.

18 Faisal, Junada M.

23 Macabugto, Neil P.
21 Plantar, Vincent J.

25 Manaytay, Allan K.
9 Casipong, Ricky G.

19 Hetospher, Alex M.
1 Acero, Raymond B.

13 Cudal, Mary Ann A.

10 Canandao, Fahad D.
2 Amaneo, Mamerto B.

17 Empuerto, Joshua R.
16 Empuerto, Gemma A.
NAME OF TRAINEE

8 Casipong, Roxanne G.

14 Datukunug, Asnawi S.

20 Pagtalunan, Pedrito C.
7 Caballes, James Axl P.

24 Macabugto, Vincent O.
6 Bartolome, Raymond V.

Training Duration: 316 hours

11. PREPARE
SEAFOOD
DISHES
11.1 Tools, utensils
and equipment are
cleaned, sanitized and
prepared based on the
required tasks

Trainer: GRETCHEN J. PLANTAR

11.2 Ingredients are
identified according to
standard recipes,
recipe card or
enterprise
requirements
11.3 Ingredients are
assembled according to
quantity, type, and
quality required
11.4 Ingredients are
prepared based on the
required form and time
frame
11.5 Frozen
ingredients are thawed
following enterprise
procedures
11.6 Where necessary,
raw ingredients are
washed with clean
potable water
11.7 Seafood is
selected according to
quality,
11.8 Seafood are
handled hygienically
in accordance with
enterprise handling
and storing techniques
11.9 Frozen seafood
are thawed correctly to
ensure maximum
quality, and to retain
their nutrients
11.10 Fish is cleaned,
gutted and filleted
correctly and
efficiently according to
enterprise standards
11.11 Shellfish and
other types of seafood
are cleaned and
prepared correctly and
in accordance with
enterprise standards
11.12 Seafood dishes
is cooked according to
enterprise standards
using a variety of
cooking methods
11.13 Fish and
shellfish by-products
are used appropriately
CORE

for a variety of dishes

316 HOURS

and menu items

COOKERY NC II

11.14 Cooked dishes

ACHIEVEMENT CHART

are tasted and

seasoned in
accordance with the
required taste of the
dishes
11.15 Workplace safety
PROFESSIONAL WORLD ACADEMY (MISAMIS)

and hygienic
Antonio Luna Street Mabulay Subdivision, Cagayan de Oro City

procedures are
followed according to
enterprise and
legislated
11.16 Seafood dishes
are presented
hygienically, logically
and sequentially
within the required
11.17 Fish and seafood
is prepared and
presented for service in
accordance to
enterprise standards
11.18 Suitable sauces
and dips are prepared
according to standard
recipes and as
required to accompany
seafood menu items
11.19 Presentations
and garnishing
techniques are
LEGEND:

selected and used

according to recipes
and enterprise
standards
11.20 Services are
carried out according
√
C

to enterprise methods
and standards
11.21 Factors in
Date Started: JUNE 4, 2018

plating dishes are

observed in presenting
seafood dishes
11.22 Quality
trimmings and other
leftovers are utilized
where and when
appropriate Seafood
are stored hygienically
in accordance with
enterprise handling
and storing techniques
11.23 Where
applicable, date
stamps and codes are
checked to ensure
Passed the Institutional Competency Evaluation

quality control
11.24 Seafood is stored
Satisfy the requirements/ Finish Learning Outcomes

in accordance with
FIFO operating
procedures and
storage of seafood
requirements.
REMARKS
 12 Cinco, Gina B.
4 Baguio, Nhor A.

11 Cajeta, Victor A.

22 Plantar, Irene J.
15 Didato, Ryann H,
3 Amerol, Jamel D.

5 Barrero, Jayno J.

18 Faisal, Junada M.

23 Macabugto, Neil P.
21 Plantar, Vincent J.

25 Manaytay, Allan K.
9 Casipong, Ricky G.

19 Hetospher, Alex M.
1 Acero, Raymond B.

13 Cudal, Mary Ann A.

10 Canandao, Fahad D.
2 Amaneo, Mamerto B.

17 Empuerto, Joshua R.
16 Empuerto, Gemma A.
8 Casipong, Roxanne G.
NAME OF TRAINEE

14 Datukunug, Asnawi S.

20 Pagtalunan, Pedrito C.
7 Caballes, James Axl P.

24 Macabugto, Vincent O.
6 Bartolome, Raymond V.

Training Duration: 316 hours

12. PREPARE
DESSERTS
12.1 Tools, utensils
and equipment are
cleaned, sanitized and
prepared based on the
required tasks

Trainer: GRETCHEN J. PLANTAR

12.2 Ingredients are
identified according to
standard recipes,
recipe card or
enterprise
requirements
12.3 Ingredients are
assembled according to
quantity, type, and
quality required
12.4 Ingredients are
prepared based on the
required form and time
frame
12.5 Ingredients are
selected, measured
and weighed according
to recipe requirements
12.6 Appropriate
equipment are selected
and used in
accordance with
manufacturers’
12.7 Frozen
ingredients are thawed
following enterprise
procedures
12.8 Where necessary,
raw ingredients are
washed with clean
potable water
12.9 Standard or
enterprise recipes are
used to produce a
variety of hot, cold and
frozen desserts,
appropriate for a
variety of menus
12.10 Range of sweet
sauces are produced
to a desired
consistency and flavor
12.11 Prepared
desserts and sweets
are tasted in
accordance with the
required taste
CORE

12.12 Workplace safety

316 HOURS

and hygienic
COOKERY NC II

procedures are
ACHIEVEMENT CHART

followed according to
enterprise and
legislated
12.13 Desserts are
presented hygienically,
logically and
PROFESSIONAL WORLD ACADEMY (MISAMIS)

sequentially within the

Antonio Luna Street Mabulay Subdivision, Cagayan de Oro City

required timeframe
12.14 Desserts are
decorated creatively
12.15 Factors in
plating dishes are
observed in presenting
desserts
12.16 Desserts are
portioned according to
enterprise standards
12.17 Desserts are
presented in
accordance with
enterprise
presentation
12.18
Accompaniments,
garnishes and
LEGEND:

decorations are used to

enhance taste, texture
Date Started:

and balance
12.19 Quality
trimmings and other
√
C

leftovers are utilized

where and when
appropriate
JUNE 4, 2018

12.20 Desserts are

stored at the
appropriate
temperature and
under the correct
conditions to maintain
quality, freshness and
customer appeal
12.21 Suitable
packaging are selected
and used to preserve
taste, appearance and
tasting characteristics
12.22 Sweet sauces
are stored to retain
desired quality and
characteristics
Passed the Institutional Competency Evaluation

12.23 Dessert is stored

in accordance with
Satisfy the requirements/ Finish Learning Outcomes

FIFO operating
procedures and
storage of dessert
requirements
REMARKS
 PROFESSIONAL WORLD ACADEMY (MISAMIS)
Antonio Luna Street M abulay Subdivision, Cagayan de Oro City

ACHIEVEMENT CHART
COOKERY NC II
316 HOURS
CORE

13.1 Food is packaged

13.3 Food is packaged

sanitary, occupational

sanitary, occupational

are adopted according

packaging procedures
accordance enterprise
health and safety and

health and safety and

according to industry
requirements for food
13.4 Environmental
packaging materials
in compliance with

in compliance with

packaging area is

IINSTITUTIONAL
13.6 Food labeled
13. PACKAGE

13.5 Appropriate
13.2 Qualities of

ASSESSMENT
are selected in

specifications
requirements

requirements

to enterprise
local health

local health
regulations

regulations
standards

standards
observed
FOOD
NAM E OF TRAINEE REM ARKS
1 Acero, Raymond B.
2 Amaneo, Mamerto B.
3 Amerol, Jamel D.
4 Baguio, Nhor A.
5 Barrero, Jayno J.
6 Bartolome, Raymond V.
7 Caballes, James Axl P.
8 Casipong, Roxanne G.
9 Casipong, Ricky G.
10 Canandao, Fahad D.
11 Cajeta, Victor A.
12 Cinco, Gina B.
13 Cudal, Mary Ann A.
14 Datukunug, Asnawi S.
15 Didato, Ryann H,
16 Empuerto, Gemma A.
17 Empuerto, Joshua R.
18 Faisal, Junada M.
19 Hetospher, Alex M.
20 Pagtalunan, Pedrito C.
21 Plantar, Vincent J.
22 Plantar, Irene J.
23 Macabugto, Neil P.
24 Macabugto, Vincent O.
25 Manaytay, Allan K.

Training Duration: 316 hours Date Started: JUNE 4, 2018

Trainer: GRETCHEN J. PLANTAR LEGEND:
C Passed the Institutional Competency Evaluation
√ Satisfy the requirements/ Finish Learning Outcomes